JP2005110561A - Gel-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain stable hardness of a gel-like food even in fluctuation of heat history of a milk raw material derived from casein protein in a gel-like food in which a raw material liquid contains casein protein and κ-carrageenan is used as a gelling agent. <P>SOLUTION: This gel-like food is obtained by gelling the raw material liquid comprising casein protein and containing κ-carrageenan as the gelling agent. The gel-like food is obtained by mixing the raw material liquid with protein derived from cheese whey. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a gel-like food obtained by gelling a raw material liquid containing a gelling agent, and particularly relates to a gel-like food containing casein protein in the raw material liquid and using κ carrageenan as the gelling agent. It is.

  For example, as a method for industrially producing a gel food such as pudding, there is (1) a method in which a raw material liquid containing an egg component is filled in a container and then left to stand to heat and solidify the egg component. As the heating method, a baking method and / or a steaming method are used. Or (2) After preparing the raw material liquid containing the gelatinizer which gelatinizes by cooling, there also exists the method of filling a container and allowing it to stand still and gelatinize. The present invention relates to a gel food manufactured using the latter (2) gelling agent.

As the gelling agent, gelatin, agar, carrageenan, locust bean gum, xanthan gum, pectin, gellan gum, farsellan and the like are used. Among them, a mixed gelling agent of κ-type carrageenan (described as κ carrageenan in the present specification) and locust bean gum is often used because of its high palatability of texture.
When κ carrageenan and locust bean gum are used in combination, κ carrageenan has the property of forming a gel with elasticity by forming a gel of κ carrageenan by associating with the linear part of mannose of locust bean gum when gelling. It is known (the following, nonpatent literature 1). This property is considered suitable for producing a gel food with a highly palatable texture.

It is also known that κ carrageenan has the property of adhering to the surface of casein micelles to form an electrostatic complex and forming a milk gel (the following, Non-Patent Document 2).
It is considered that this property is suitable for producing a gel food having a high palatability when the raw material liquid contains a milk raw material.
(Kunizaki Naomichi, Sano Yukio, “Food Polysaccharides”, Koshobo, 2001, p205) "Technical data hydrocolloid of SBI, Snow Brand Foods Co., Ltd. Overseas Products Department, 1994, p60)

However, for example, in a pudding that contains a milk raw material in a raw material liquid and uses at least κ carrageenan as a gelling agent, milk such as raw milk (unsterilized milk), cow milk (sterilized milk), skim milk, skim milk powder, butter, cream, etc. When the type of raw material was changed, there was a problem that the hardness of the pudding when gelled differed even if the content of κ carrageenan and casein was constant.
The main cause of this is thought to be due to differences in the heat history of casein proteins.
For example, the raw materials for supplying non-fat solids are skim milk subjected to heat sterilization treatment, low heat skim milk powder subjected to heat sterilization treatment at a relatively low temperature, and high heat skim milk powder subjected to heat sterilization treatment at a relatively high temperature. It has been observed that when pudding is produced in place of each type, the hardness of the pudding obtained by gelation by cooling decreases in the order of skim milk, low-heat skim milk powder, and high-heat skim milk powder.

For this reason, when producing gelatinous foods containing milk ingredients, such as milk pudding, using κ carrageenan as a gelling agent, it is necessary to supply casein protein in order to stably produce the product. It is necessary to suppress fluctuations in heat history in the milk material that is the source.
However, in order to do so, it is necessary to strictly control the processing steps involving heating, and the quality control of the milk raw material is a big burden. In addition, there is a problem that it is difficult to replace the milk raw material with a different processing step according to the fluctuation of the supply and demand situation of the milk raw material.

  The present invention has been made in view of the above circumstances, and in a gel food using κ carrageenan as a gelling agent and containing a casein protein in the raw material liquid, the heat history of the milk raw material from which the casein protein is derived varies. However, an object is to obtain a stable hardness of the gel food.

  As a result of intensive studies, the present inventors have found that the stability of the gel strength of kappa carrageenan can be improved by including a protein derived from cheese whey in the raw material solution, and the present invention has been completed.

That is, the gel food of the present invention is a gel food obtained by gelling a raw material liquid containing a casein protein and containing κ carrageenan as a gelling agent, wherein the raw material liquid is mixed with a protein derived from cheese whey. It is characterized by.
In the raw material liquid, the content of the protein derived from the cheese whey with respect to the casein protein is preferably 10 to 40%.
In addition, the content rate (protein content) of the protein in this specification is a mass reference | standard.

According to the present invention, a gel-like food containing a casein protein in a raw material liquid and using κ carrageenan as a gelling agent, the hardness changes even if the heat history of the milk raw material from which the casein protein is derived varies. Difficult gelled food is obtained.
As a result, the hardness of the gel-like food is stabilized even when the milk raw material blended in the raw material liquid is replaced with a different type or with a different heat sterilization treatment condition. The burden can be reduced and the burden of quality control can also be reduced.

  The gel food of the present invention is a food gelled with a gelling agent containing at least kappa carrageenan, using a raw material containing at least casein protein, and specific examples include milk pudding, bavarois, cheesecake Etc.

  In the present invention, in addition to kappa carrageenan, various gelling agents generally used for the production of gelled foods can be used. Specific examples include gelatin, agar, low methoxyl pectin, sodium alginate, farsellan, gellan gum, xanthan gum, locust bin gum and the like. A gelling agent may be used individually by 1 type, and may mix and use 2 or more types. In particular, it is preferable to use κ carrageenan and locust bean gum in combination.

As the milk material, at least one containing casein protein and one containing cheese whey-derived protein are used.
Specific examples of milk ingredients containing casein protein include cow's milk, whole milk powder, skim milk, skim milk powder, butter, cheese, cream, sugar-free milk, sweetened milk, butter oil, buttermilk, buttermilk powder, etc. It is done. These may be used alone or in combination of two or more.
Specific examples of milk ingredients containing protein derived from cheese whey include concentrates obtained by ultrafiltration concentration of cheese whey, concentrates obtained by adsorbing cheese whey on an ion exchange resin, and whey powder derived from cheese whey. It is done. These may be used alone or in combination of two or more.

  Further, as other raw materials, for example, eggs, sugars, emulsifiers, fats and oils, pigments, seasonings, fragrances, chocolates and the like can be added as appropriate.

  In order to produce the gel food of the present invention, first, a raw material solution is prepared. The obtained raw material liquid is appropriately subjected to a heat sterilization treatment or a homogenization treatment as necessary, and then filled into a container, cooled and solidified to obtain a gel food.

The raw material solution contains at least a casein protein and a protein derived from cheese whey, and at least κ carrageenan as a gelling agent.
It is preferable that the content rate of the protein derived from cheese whey to the casein protein in the raw material liquid is 10 to 40%. A more preferable range is 15 to 25%. By setting the content of the protein derived from cheese whey within the above range, the hardness stability of the gel food can be effectively improved without impairing the flavor. As for the tolerance range of the hardness fluctuation in the gel food, for example, the measured value obtained by the evaluation method of breaking strength using a rheometer described later is preferably within a range of ± 5 g.
The content of the gelling agent in the raw material liquid can be appropriately set according to the type of the gelling agent to be used so that a preferable gelling state can be obtained after cooling. For example, the preferable content of carrageenan is in the range of 0.15 to 0.3% by mass, and the preferable content of locust bean gum is in the range of 0.2 to 0.5% by mass.

The composition of the raw material liquid can be a suitable composition according to the type of gel food to be produced, and a milk material containing a protein derived from cheese whey is used as a part of the milk material in the suitable composition. It is preferable.
For example, for a raw material solution of a certain gel-like food, when a blend that does not use milk ingredients containing protein derived from cheese whey is set as a suitable blend, the total protein mass derived from the milk ingredients in the preferred blend and It is preferable to replace a part of the milk raw material with a milk raw material containing a protein derived from cheese whey so that the blending ratio of the solid content is substantially maintained.

[Test example]
In the following test examples and examples, the unit of blending ratio (blending ratio) is part by mass, and% is mass% unless otherwise specified.
In the following test examples and examples, the following materials were used as raw materials unless otherwise specified.

Butter: Product name Unsalted butter, Morinaga Milk Industry Co., Ltd. Cream: Product name Fresh Heavy, Morinaga Milk Industry Co., Ltd. Skim milk: Product name Skim milk, Morinaga Milk Industry Co., Ltd.
Nonfat dry milk (low heat): nonfat dry milk produced by a conventional method. However, the heating condition of skim milk was “heated to 75 ° C. in the first heating part of the UHT sterilizer and held for 6 minutes in the holder, and the second heating part was not heated”.
Non-fat dry milk (medium heat): non-fat dry milk produced by a conventional method. However, the heating condition of skim milk was “heated to 85 ° C. in the first heating part of the UHT sterilizer, held for 6 minutes in the holder, heated to 105 ° C. in the second heating part and held for 2 seconds” .
Nonfat dry milk (high heat): nonfat dry milk produced by a conventional method. However, the heating condition of skim milk was “heated to 85 ° C. in the first heating part of the UHT sterilizer, held for 6 minutes in the holder, heated to 120 ° C. in the second heating part, and held for 2 seconds” .
Sugared egg yolk: Trade name San York, Taiyo Kagaku Co. Sugar: Trade name Granulated sugar, Toyo Seika Co., Ltd. κ Carrageenan: Trade name Carrageenan, Saneigen FFI Locust Bean Gum: Tradename Locust Bean Gum, Saneigen FFI Carotene Color: Product name Carotene base, Saneigen FFI Co., Ltd. Milk flavor: Product name Milk flavor, made by Takasago Fragrance Co., Ltd. Custard flavor: Product name Custard flavor, made by Hasegawa Fragrance Co., Ltd.

Moreover, the following were used as a milk raw material containing the protein derived from cheese whey.
-Product name: WPC-34, manufactured by Morinaga Milk Industry Co., Ltd .: Cheese whey concentrated to UF (ultrafiltration, the same applies hereinafter) to a protein content of 34%.
-Product name WPC-45, manufactured by Morinaga Milk Industry Co., Ltd .: Protein whey with 45% protein content by UF concentration.
-Product name: WPC-75, manufactured by Morinaga Milk Industry Co., Ltd .: Cheese whey concentrated in UF to a protein content of 75%.
-WPI (trade name Isolac, manufactured by Morinaga Milk Industry Co., Ltd.): A cheese whey adsorbed on an ion exchange resin to a protein content of 90%.
・ Whey powder (trade name: Whey Powder, manufactured by Morinaga Milk Industry Co., Ltd.): Made with cheese whey as a raw material. Protein content 12%
・ Lactose (trade name: Lactose, manufactured by Morinaga Milk Industry Co., Ltd.): Made from cheese whey as a raw material. Protein content is 0%.

In the following test examples and examples, the hardness of the sample (gel food) was evaluated by the following method.
(Method of evaluation)
Using a rheometer (SUN RHEO METER COMPACK-100, manufactured by Sun Kagaku Co., Ltd.), a knife for yogurt is attached to the plunger, and the breaking strength of the sample is measured under the conditions of a table rising speed of 80 mm / min and a sample temperature of 10 ° C. It was measured. The shape of the knife for yogurt was a yogurt knife manufactured by Sun Science Co., Ltd. according to “Japan Pharmaceutical Association edited by“ Dairy Product Testing Method and Comment ”, Kanehara Publishing Co., Ltd., 1999, p263”.
The breaking strength was measured when the stress continuously decreased from 6 g after the stress changed from rising to falling, and the maximum value of the stress up to that point was defined as the breaking strength.
The measurement was performed three times for one type of sample, and the average value of the three break strengths was taken as the measured value of the sample.

<Test Example 1>
(the purpose)
This test was conducted for the purpose of investigating the influence of protein derived from cheese whey on the fluctuation of hardness due to the difference in the heat history of milk ingredients in gelled foods containing milk ingredients.

(Sample preparation)
The raw materials were dissolved in accordance with the blending ratio shown in Table 1 below, heated to 85 ° C. and held for 10 minutes, then homogenized at a pressure of 15 MPa with a homogenizer (HOMOGENIZER, manufactured by Sanmaru Machinery Co., Ltd.) and cooled to 65 ° C. did. 100 g of the raw material liquid prepared in this manner was filled into a plastic container (Ikoma Chemical Co., Ltd.) and allowed to cool to 10 ° C. in a refrigerator to prepare a sample (gel food).
In addition, in the mixture ratio of Table 1, a part of milk raw material was changed into four types, skim milk, skim milk powder (low heat), skim milk powder (medium heat), and skim milk powder (high heat) having different heat histories. . Test no. The added amount of skim milk, skim milk powder and protein derived from cheese whey (WPC-34) was adjusted so that the total protein amount and the solid content in the raw material liquids 1 to 8 were equal to each other.
Table 2 shows the evaluation results of the hardness (breaking strength) of each sample.

As shown in Table 2, test no. Based on the breaking strength (47 g) of Samples 2 and 6 (samples mainly composed of low-heat skim milk powder), test No. 1 containing no protein derived from cheese whey. The breaking strength of 1-4 is in the range of +3 g to -7 g with respect to the reference (47 g).
On the other hand, Test No. in which a protein derived from cheese whey is blended. The breaking strength of 5 to 8 is in the range of +4 g to −1 g with respect to the reference (47 g).
Here, since low heat skim milk powder has high supply stability, it is usually used frequently as a milk protein source, and the heat history of low heat skim milk powder is low among various milk protein sources. No. Based on the breaking strength of Nos. 2 and 6 (samples mainly composed of low-heat skim milk powder).
(Discussion)
From the results of this test, it can be seen that the fluctuation range of the breaking strength of the sample (gel food) due to the change of the milk raw material to one having a different heat history was reduced by including the protein derived from cheese whey. .
For example, test No. containing no protein derived from cheese whey. 4 is No. 4; Test No. 1 in which a part of the skim milk powder (high heat) was replaced with WPC-34 was outside the allowable range of break strength ± 5 g with reference to 2 (47 g). In No. 8, the breaking strength was greatly improved and was within the allowable range.

<Test Example 2>
(the purpose)
This test was carried out for the purpose of examining the preferable range of the content ratio of the protein derived from cheese whey to the casein protein.

(Sample preparation)
Each sample was prepared in the same manner as in Test Example 1 according to the blending ratio in Table 3.
In addition, in the mixing ratio of Table 3, the test No. 1 in Test Example 1 in which the total protein amount and the solid content in the raw material liquid are standards. The addition amounts of skim milk powder and WPC-34 were adjusted so that the content of protein derived from cheese whey with respect to casein protein was changed stepwise to be equal to 2.
Table 4 shows the evaluation results of the hardness (breaking strength) of each sample.

Moreover, the taste evaluation of each sample was performed with a panel of 10 people, the ranking was given in the order of good taste, and the sensory test was performed by the method of obtaining the total ranking of each sample. From this result, a significant difference was tested by a method using a test table of rank method (Hideko Furukawa, “Measuring deliciousness-Actual state of food sensory test”, Kobo, 1994, p28). The results are shown in Table 5.
In Table 5, * indicates a significant difference at a 5% risk rate, and ** indicates a significant difference at a 1% risk rate.

From the results of Table 4, it is shown in Test No. that the tolerance of the breaking strength is within ± 5 g with respect to the same breaking strength standard (47 g) as in Test Example 1. 13-16. Test No. 11 and 12 were less than -5g. Test No. 17 and 18 were also less than -5g.
Further, as shown in Table 5, for flavor evaluation, test no. 11 and 12, no. 17 and 18 are significantly different. Test no. 13 and 14, no. 18 is significantly different.
(Discussion)
From the results of this test, it was found that when the content of the protein derived from cheese whey is in the range of 10 to 40% with respect to the casein protein, the fluctuation in breaking strength can be suppressed within the allowable range (± 5 g).
For this result, if the content of protein derived from cheese whey is less than 10%, the effect of raising the breaking strength due to the protein derived from cheese whey cannot be sufficiently obtained, and in the range exceeding 40%, due to a decrease in casein protein, It is considered that the breaking strength decreases because the amount of reaction between κ carrageenan and casein micelles decreases.
Moreover, in flavor evaluation, since the taste of milk fell in the range which the content rate of the protein derived from cheese whey exceeds 40% with respect to casein protein, it turned out that it becomes unpreferable in flavor.

<Test Example 3>
(the purpose)
This test was carried out for the purpose of examining the influence of the type of protein derived from cheese whey.
(Sample preparation)
Each sample was prepared in the same manner as in Test Example 1 according to the blending ratio in Table 6.
In addition, in the compounding ratio of Table 6, test No. 1 in Test Example 1 in which the total protein amount and the solid content in the raw material liquid are standards. The amount of skim milk powder, whey powder, WPC-34, 45, 75, WPI, and lactose was adjusted to be equal to 2.
Table 7 shows the evaluation results of the hardness (breaking strength) of each sample.

From the results of Table 7, the test No. 1 was compared to the same breaking strength standard (47 g) as in Test Example 1. In all of 21 to 25, the difference in breaking strength was within the range of +1 g to -3 g, and was within the allowable range of breaking strength.
That is, when the protein derived from cheese whey is WPC-34, 45, 75, or WPI, or when it is a mixture of whey powder and WPC, it can be seen that the fluctuation in breaking strength can be effectively suppressed. It was.

<Example 1>
Three types of milk puddings a, b, and c were produced at the blending ratios of a, b, and c in Table 8, respectively. The difference between these blends is that the type of skim milk powder was changed while maintaining the total protein amount and solid content in the raw material liquid.
First, the raw materials were mixed, heated to 140 ° C. with a UHT sterilizer (MO plate type sterilizer; manufactured by Morinaga Engineering Co., Ltd.), and held for 2 seconds for heat sterilization. Then, it is cooled to 85 ° C., homogenized at a pressure of 15 MPa with a homogenizer (HOMOGENIZER; manufactured by Sanmaru Kikai Kogyo Co., Ltd.), cooled to 25 ° C. with a cooling unit of a sterilizer, and a tank (Aseptic Tank; To prepare a milk pudding base mix (raw material solution). After storing the milk pudding base mix in an aseptic tank for one day, in order to restore the gelling ability of the milk pudding base mix, it is heated to 85 ° C with a multi-tube heat exchanger (Spiflex; manufactured by Shinko Sangyo Co., Ltd.). Cooled to ° C. This is filled into plastic cups (manufactured by Yoshino Kogyo Co., Ltd.) 180 g at a time using a filling machine (Dogeptic; manufactured by GASTI Co.), and an aluminum lid (manufactured by MPackaging Co., Ltd.) is heat-sealed and sealed. Then, three types of milk puddings a, b, and c were produced.

All of these three types of milk puddings a, b, and c had good flavor, and the breaking strength was measured by the same method as in Test Example 1. As a result, a = 45 g, b = 41 g, and c = 42 g. The difference between the maximum value and the minimum value of these breaking strengths was 4 g, and there was no difference in flavor and texture.
From this example, it was found that even if the milk raw material was changed due to a change in the supply and demand situation of the milk raw material, milk pudding with less change in texture could be stably produced without impairing the flavor.

<Example 2>
Three types of custard milk puddings a, b, and c were produced at the blending ratios of a, b, and c in Table 9, respectively. The difference in these blends is that the blend of skim milk and skim milk powder was changed while maintaining the total protein amount and solid content in the raw material liquid.
First, the raw materials were mixed, heated to 130 ° C. with a UHT sterilizer (MO plate type sterilizer; manufactured by Morinaga Engineering Co., Ltd.), and held for 2 seconds for heat sterilization. Then, it is cooled to 85 ° C., homogenized at a pressure of 15 MPa with a homogenizer (HOMOGENIZER; manufactured by Sanmaru Kikai Kogyo Co., Ltd.), cooled to 65 ° C. with a cooling unit of a sterilizer, and a custard milk pudding base mix ) Was prepared. This is filled with 100 g of plastic cups (Dai Nippon Printing Co., Ltd.) with a filling machine (BK Cup Filler; manufactured by HAMBA Co.), and the film lid (Toyo Aluminum Co., Ltd.) is heat-sealed and sealed. Then, three types of custard milk pudding a, b and c were produced.

The three types of custard milk pudding a, b, and c all had a good flavor, and the breaking strength was measured by the same method as in Test Example 1. As a result, a = 40, b = 35, and c = 37. The difference between the maximum value and the minimum value of these breaking strengths was 5 g, and there was no difference in flavor and texture.
From this example, it was found that custard milk pudding with less change in texture can be stably produced without losing the flavor even if the milk raw material is changed due to a change in the supply and demand situation of the milk raw material.

Claims (2)

It is a gel-like food formed by gelling a raw material liquid containing casein protein and containing κ carrageenan as a gelling agent,
A gel food characterized in that a protein derived from cheese whey is blended in the raw material liquid. 2. The gel food according to claim 1, wherein a content of the protein derived from the cheese whey with respect to the casein protein in the raw material solution is 10 to 40%.